It’s been a while since I posted a recipe, so I thought I would share this recipe that I have done a couple of times now. It was originally a recipe for “authentic chili”, although I’d argue that it’s probably still quite westernised. My version of the recipe came to divert quite a bit from the original anyway, for the simple reason that 1) I wanted it to be vegetarian. 2) The original required ingredients I simply did not have. It was a bit of a gamble but it turned out really yummy! I imagine it’s not that difficult to make this vegan if you’re so inclined. You’d have to switch the quorn for soy mince though.
Ingredients
300g Quorn mince
1 Tin of kidney beans (~400g)
2 Big red onions
7-10 Garlic cloves
2 Big carrots
3 Big bell peppers (assorted colours)
2 chilis
2 tsps of chipotle
1 tbsp of oregano
2 bay leaves
1-2 tbsps of garam masala
2 tbsps of ginger
1 tbsp of syrup or honey
800g crushed tomatoes
1 dl red wine vinegar
2½ dl vegetable stock
5 dl pale ale
Instructions
1. Heat a big pot with oil on the middle setting.
2. Cut the onions, garlic, carrot, chili and garlic finely and let them sizzle in the pot until they soften and have a nice colour.
3. Add the Quorn mince and the beans and fry for a few minutes.
4. Add the crushed tomatoes, beer, vinegar and vegetable stock. Stir.
5. Add the honey/syrup, oregano, garam masala, bay leaves and chipotle.
6. Let the stew simmer for an hour. Cut the bell peppers into medium-sized squares in the meanwhile.
7. Add the bell pepper to the stew. Allow the stew to simmer for a minimum of two hours. Enjoy!
I serve this with rice, but I imagine it would taste nice with corn bread or nacho chips as well. I’m a bit of a wuss so I eat the chili with some creme fraiché or yoghurt, even if it might be frowned upon by hardcore chili-lovers.
